A Sweet 'Jammy' Red Pepper Salad Recipe

Theo says: "The truth is that food is so simple and adaptable, and often the most basic of ingredients can be transformed into so much more. Here, red onions and Romano peppers are sautéed together until jammy and saucy to make a simple midweek salad worthy of serving to an adoring lover. But these peppers can be taken in many other directions – stirred through pasta, spooned over rice or even used as a base for a Spanish tortilla."

Serves

4 as a side

Ingredients

3 tablespoons olive oil
2 red onions, halved and finely sliced into half-moons
2 red Romano peppers, cored, deseeded and sliced into rounds 1cm (½ inch) thick
Large handful of basil leaves
Large handful of rocket
Salt and freshly ground black pepper

For the balsamic dressing:

2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon runny honey
1 tablespoon water
1 garlic clove, grated

Method

Pour the olive oil into a large frying pan over a medium-low heat, add the onions and peppers and toss to coat in the oil with a good pinch of salt. Fry, stirring regularly, for 15–20 minutes until the onions are caramelised and the peppers are jammy and soft.

To make the dressing, mix all the ingredients together in a small bowl along with a pinch of salt and a grind of black pepper.

Toss the basil with the rocket, then spread out across the base of a large serving plate and scatter the sautéed onions and peppers on top.

Generously pour the dressing across the dish and finish with a big grind of black pepper.

Extracted from Sprout and Co Saladology: Fresh ideas for delicious salads by Theo Kirwan. Published by Mitchell Beazley. Photography: Matt Russell.

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